Skillet Fried Chicken With Black Pepper Gravy Recipes

CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY

Steps:

• Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
• In a pie plate or shallow bowl, whisk together eggs and milk, set aside.In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).
• Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.Set chicken aside on a platter or on wax paper until ready to fry.
• Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.

SKILLET FRIED CHICKEN WITH BLACK PEPPER GRAVY

Steps:

• Sprinkle the chicken with salt and pepper and set aside. Place the flour in a shallow plate and season with the cayenne, salt and pepper. Set aside.
• Pour the canola oil into a large cast-iron skillet to a depth of 3/4 inch. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Set up brown paper bags or several layered paper towels nearby for draining the chicken.
• Starting with the dark meat, one piece at a time, add the chicken to the seasoned flour and turn to coat. Shake to remove excess flour. One piece at a time, add the chicken to the hot oil. The oil should not quite cover the chicken. (Do not overcrowd the pan; this can be dangerous and result in soggy chicken, too.)
• Fry the pieces, turning them once or twice, until the coating is rich golden brown on all sides, 10 to 14 minutes. Reduce the heat to medium and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when pricked with a knife, another 10 to 15 minutes. (An instant-read thermometer inserted into a thigh should register 170 degrees F.) Remove and drain the chicken on the brown paper bags or paper towels.
• Remove the skillet from the heat. Carefully pour off most of the grease into a metal bowl or can, leaving 2 to 3 tablespoons in the pan with the browned crumbs. Reduce the heat to very low. Add 4 tablespoons of the remaining flour used to coat the chicken. Stir together with a wooden spoon and cook, stirring often, until golden brown, about 3 minutes. Add the milk and stock or water. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add a heaping pinch of black pepper. Taste and adjust for seasoning with salt.
• Serve the gravy with the rice and chicken.

PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY

Steps:

• Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
• Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
• Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
• Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FRIED CHICKEN WITH PAN GRAVY

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.